Vinegar Coleslaw

Name: Vinegar Coleslaw
Yield: Serves 6–8
Cuisine: Vegan
Ingredients: 1 small head green cabbage, thinly sliced, about 6 cups; 1 large carrot, shredded; ¼ small red onion, very thinly sliced, optional; ¼ cup apple cider vinegar; 3 Tbsp olive oil or neutral vegetable oil; 2 Tbsp sugar or maple syrup; 1 Tbsp Dijon mustard; ½ tsp celery seed; ½ tsp salt; ¼ tsp black pepper

A make-ahead vinegar slaw with cabbage and carrot.

Serves 6–8Sides & salads

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INGREDIENTS

Serves 6–8

1 small head green cabbage, thinly sliced, about 6 cups
1 large carrot, shredded
¼ small red onion, very thinly sliced, optional
¼ cup apple cider vinegar
3 Tbsp olive oil or neutral vegetable oil
2 Tbsp sugar or maple syrup
1 Tbsp Dijon mustard
½ tsp celery seed
½ tsp salt
¼ tsp black pepper

METHOD

Make it

1
Combine cabbage, carrot and onion in a large bowl.
2
Whisk vinegar, oil, sugar, Dijon, celery seed, salt and pepper until combined.
3
Pour over the vegetables and toss thoroughly.
4
Refrigerate at least 30 minutes, although 2–4 hours is better.
5
Toss again before serving. Taste and adjust salt, vinegar or sweetness if needed.

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